UeaT

Remember the Penne Pasta you had during Nutrition Week? It’s so easy to make! We decided to share the (not-so-secret) recipe with you so you can make it at home tonight. Enjoy!

Whole Wheat Penne Pasta with Charred Zucchini tossed in a Basil Infused Tomato Sauce

By Jaco Lokker

University of Toronto

Servings: 4

You will need:

16 ounces penne pasta, cooked

8 ounces zucchini, core removed and diagonally sliced

8 ounces clams, canned

3/4 tablespoon chopped garlic

3 ounces chopped onions

2 tablespoons canola oil

20 ounces tomato sauce

1 tablespoon basil leaves, chiffonade

1 tablespoon chopped parsley

Steps to follow:

Cook pasta al dente and keep hot.

Next charred the sliced zucchini al dente in a hot lightly greased cast iron pan and set aside.

Meanwhile caramelize the onions and add the chopped garlic, cook for additional few minutes.

Add clams and tomato sauce, bring to a boil and simmer for 3 - 5 minutes. Add the chiffonade basil.

Finally toss together the hot cooked penne pasta and charred zucchini.

Garnish with chopped parsley

Nutritional Information: Per Serving (excluding unknown items): 609 Calories; 8g Fat (12.4% calories from fat); 32g Protein; 100g Carbohydrate; 7g Dietary Fiber;

38mg Cholesterol; 924mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Copyright: University of Toronto

Good morning everybody!

We had a request from a UeaTer to share the recipe we used to make those Nutritious (and gorgeous) chicken curry bowls that were served during Nutrition Week at participating locations.

So…here are the recipes!

Note: You may have noticed that the Chicken Curry is served over rice with a poppadom and Cucumber Raita on the side. The Poppadom can be bought ready to eat (or you can make it yourself, like our chefs did), while the Raita and Chicken Curry can be made at home.

Chicken Curry Bowl

By Jaco Lokker, University of Toronto

Servings: 4

You will need:

16 ounces chicken breast, diced

4 ounces onion, diced

4 ounces red and green bell pepper, diced

6 ounces potato, diced

1 1/2 teaspoons ginger root, julienned

1 1/2 teaspoons chopped garlic

1 1/2 tablespoons curry powder (available at most grocery stores and bulk food stores)

1 1/2 teaspoons cumin powder

1 tablespoon cilantro, chopped

2 teaspoons cornstarch

2 tablespoons canola oil

Steps to follow:

Quickly sauté the peppers and set aside to cool.

Heat oil in a sauce pan and add onions, ginger, garlic, curry powder and cumin powder.

Cook the curry powder till it begins to darken, then add the chicken and continue cooking till the chicken begins to brown.

Add potatoes and barely enough water to cover the chicken and potatoes.

Simmer till the potatoes are tender.

Thicken with cornstarch and add the diced peppers, bring to a boil and simmer till the peppers are heated through.

Garnish with chopped cilantro. Serve over rice.

Nutritional Information: Per Serving (excluding unknown items): 285 Calories; 16g Fat (49.9% calories from fat); 21g Protein; 15g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Copyright: University of Toronto

Cucumber Raita

Jaco Lokker

University of Toronto

Servings: 4

You will need:

1/4 cup cucumber, grated

1 cup plain low fat yogurt

1 1/2 teaspoons mint leaves, chopped

1/4 teaspoon cumin powder

Steps to follow:

Grate the cucumber and combine the remaining ingredients with a whisk or fork. Serve with naan bread, over rice, or on the side of curry dishes.

Nutritional Information: Per Serving (excluding unknown items): 40 Calories; 1g Fat (21.9% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 4mg

Cholesterol; 44mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

Copyright: University of Toronto

Today is the last day of Nutrition Week 2009. Thanks to your interest and participation, Nutrition Week 2009 was a major success!

If you were among the many who went to one of our dining locations (MSB Cafeteria, Robarts Cafeteria, Sammy’s, Sid’s Café, The Buttery, Howard Ferguson Dining Hall, Veda and Wyilwood Café) this week, you were treated to a $5 Nutrilicious meal of Turkey Tacos, Chicken Curry, Vegetarian Curry and a Whole Wheat Pasta dish. If you missed out, worry not, we will post the recipes online so you can make it at home!

Perhaps you attended one of the World Food Week events, or came to Eat Local! for a free vegan lunch. Or maybe you strolled through our Weekly Local Farmer’s Market (which is now indoors where it’s nice and toasty) and picked up some fresh produce or delicious breads. Some of you even came down to Chestnut Residence for their famous all-you-care-to-eat lunch.

If you are one of the students, staff and faculty members who registered early, you were treated to a healthy cooking class followed by dinner which you made!! We are looking forward to your feedback, and suggestions for future classes.

If you were unable to attend, no problem. We have a short video showing Nathan Barratt teaching his class how to make Mediterranean food (coming soon) as well as ALL the recipes (see below). We suggest you try these recipes at home. If you run into problems or have questions, feel free to leave us a message here, and we will make sure the chefs answer them promptly.

How to prepare Healthy Asian Foods with Edward Low

New Aboriginal Food with Jaco Lokker

Travel the Spice Route with Nouman Ashraf

Mediterranean Cuisine with Nathan Barratt

So dear UeaTers, Nutrition Week 2009 is coming to a fabulous end. We would like to thank everybody who participated by picking up a Nutrilicious menu item, attending the cooking classes or stopping to read one of our Nutrition Tips at MSB Cafeteria, Sid’s Café and Robarts. We hope you will continue to practice nutritious cooking and eating, and share what you learned this week with your friends.

Hello UeaTers!

HAPPY NUTRITION WEEK!!

As many of you know, we are offering Healthy Cooking classes (space still available, register today!) and Nutrition menus this week. For those of you wondering on that a Nutrilicious menu looks like, below is a snapshot of the menu items available at our outlets. And the best part? They are only $5 all week! So come out and try our Nutrilicious menu, and let us know how we are doing.

Enjoy!

Hellow UeaTers!

Congratulations on having survived your first month of classes. Now that things have settled down, your schedule has become routine, and you have made a few friends on campus, it’s time to start thinking about your health. After all, a healthy diet nurtures your brain cells!

At UeaT, October brings Halloween Nutrilicious: an entire week dedicated to Food and Nutrition. From October 19^th to October 23^rd, you will be able to purchase affordable, healthy meals and participate in classes (no, not that kind of classes! These classes are fun!). Stay tuned for more information on these events.

PS- Don’t worry, we are not taking away Halloween!